Sustainable Side Dishes
BY JESS THOMSON
If you’re a strict traditionalist, it’s hard to take turkey and gravy out of Thanksgiving, especially when you’re lucky enough to live in a place with flocks of local bird producers. But even if you’re married to your famous mashed potatoes, there’s always a little wiggle room when it comes to side dishes. Wander a little. I dare you. This year, trade your greens beans in for a creamy sausage and winter greens gratin, rich with the flavors of kale, chard, and collards, or swap your sweet potatoes for a kabocha squash puree made with cardamom and honey. Or whip up a bowl of cranberry-pear jam, spiked with Clear Creek Distillery’s pear brandy—because really, doesn’t the turkey deserve a drink, too?
All our recipes can be made ahead, of course, with ingredients in season in Puget Sound right now, and they’ll all fill you up—and isn’t that the tradition that matters most?